Crispy Young Napa Cabbage Kimchi (Eolgalibaechu Geotjeori): A Spring Delight, Healthy and Easy Recipe
Crispy Young Napa Cabbage Kimchi (Eolgalibaechu Geotjeori): A Spring Delight, Healthy and Easy Recipe
How to make delicious and crispy young napa cabbage kimchi, including tips on preparing the cabbage and using it as a side dish.
Introducing a recipe for crispy young napa cabbage kimchi (Eolgalibaechu Geotjeori), the perfect side dish when you lack appetite. Young napa cabbage is rich in Vitamin C, calcium, and fiber, making it very healthy. It’s an excellent ingredient as it retains its nutrients well even when cooked in soups or made into kimchi. Capture both taste and health with this fresh spring delicacy, young napa cabbage kimchi. Make it now!
Kimchi Ingredients- 400g Young Napa Cabbage (Eolgalibaechu)
- 57g Scallions
- 81g Onion
- 4 Tbsp Gochugaru (Korean chili flakes, fine)
- 2 Tbsp Fish Sauce (anchovy or sand lance)
- 1 Tbsp Saeujeot (fermented salted shrimp), minced
- 2.5 Tbsp Coarse Sea Salt (for salting the cabbage)
- 1 Tbsp Sugar
- 1 Tbsp Oligodang (corn syrup or rice syrup)
- A little toasted sesame seeds
- A little Cheongyang chili powder (optional, for extra spice)
- A little minced ginger
Flour Paste- 1 Tbsp All-purpose flour
- 120ml Water
- 1 Tbsp All-purpose flour
- 120ml Water
Cooking Instructions
Step 1
First, gently rinse the fresh young napa cabbage under running water, shaking the leaves slightly to remove any dirt or debris. If the cabbage leaves are large, cut them into bite-sized pieces (about 5cm long).
Step 2
After thoroughly washing the cabbage and draining excess water, sprinkle the coarse sea salt evenly between the layers of the cabbage. Let it salt until the cabbage wilts slightly and becomes tender. This usually takes about 1 hour and 30 minutes, but the time can vary depending on the cabbage’s freshness. You’ll know it’s ready when the leaves are flexible.
Step 3
Check if the cabbage is well-salted. The stems don’t need to be as bent as regular napa cabbage. Rinse the salted cabbage once more under running water to remove excess saltiness. Then, place it in a colander to drain completely. This step is crucial to prevent the kimchi from becoming watery and to maintain its crisp texture.
Step 4
While the cabbage is salting, prepare the other ingredients for the kimchi. Thinly slice the onion into strips. Cut the scallions into segments about 5cm long. For the red chili pepper, remove the seeds and thinly slice it into small pieces for a visually appealing garnish.
Step 5
Let’s make the flour paste, which is a key component of the seasoning. In a pot, combine 120ml of water with 1 Tbsp of all-purpose flour. Whisk well to ensure there are no lumps. Heat over medium-low heat, stirring constantly until it just begins to bubble. Once it simmers gently, remove it from the heat and let it cool completely. (If you don’t have glutinous rice flour, all-purpose flour works perfectly fine for a delicious paste.)
Step 6
Now it’s time to create the flavorful kimchi seasoning! In a bowl, combine the cooled flour paste with the fine gochugaru, fish sauce, minced salted shrimp, sugar, and minced ginger. Mix everything thoroughly until well combined. A balanced seasoning is key to delicious kimchi; taste and adjust the saltiness and sweetness as needed. A savory and umami-rich seasoning is the secret to success!
Step 7
Add the prepared seasoning mixture to the drained young napa cabbage. Gently toss and mix the ingredients, avoiding aggressive kneading, to ensure the seasoning coats the cabbage evenly without bruising the leaves. The goal is to coat, not mash.
Step 8
Once the seasoning has slightly adhered to the cabbage, add the prepped onion, scallions, and red chili pepper. Gently toss again to combine everything. Check the overall taste and adjust with more fish sauce or salt if needed, according to your preference.
Step 9
For an extra layer of flavor and spice, you can add an additional tablespoon of fine gochugaru and a pinch of Cheongyang chili powder for a spicier kick. Finish by stirring in 1 Tbsp of oligodang for a subtle sweetness and generously sprinkling toasted sesame seeds for a nutty aroma. Your delicious young napa cabbage kimchi is now ready!
